Food Network Magazine - (11)November 2020

weeknight

cooking

SPAGHETTI WITH PANCETTA

AND RICOTTA
ACTIVE: 20 min l TOTAL: 20 min l SERVES: 4

Kosher salt
12 ounces spaghetti
2 tablespoons extra-virgin olive oil
4 ounces diced pancetta
1 tablespoon very coarsely ground pepper
½ cup whole-milk ricotta cheese
¼ cup grated pecorino cheese

1. Bring a large pot of salted water to a boil. Add the spaghetti
   and cook as the label directs for al dente. Reserve 1¼ cups
   cooking water and then drain.


2. Meanwhile, combine the olive oil and pancetta in a large
   wide pot over medium-high heat. Cook, stirring occasionally,
   until the pancetta is golden brown and crisp, 3 to 5 minutes.
   Stir in 1 teaspoon pepper, then add ¾ cup of the reserved cooking
   water and the spaghetti, tossing until combined. Stir in the ricotta
   and 2 tablespoons pecorino, tossing constantly to evenly coat.
   (The ricotta will seem thick at first, but as it combines with
   the hot cooking water it will create a creamy sauce.) Add
   more cooking water a few tablespoons at a time if the sauce
   is too thick or dry. Season with salt.


3. Divide the spaghetti among bowls. Sprinkle with the remaining
   2 tablespoons pecorino and 2 teaspoons pepper.

Per serving: Calories 560; Fat 22 g (Saturated 8 g); Cholesterol 45 mg;
Sodium 611 mg; Carbohydrate 66 g; Fiber 4 g; Sugars 1 g; Protein 23 g

PORK CHOPS WITH CIDER LEEKS

ACTIVE: 25 min l TOTAL: 30 min l SERVES: 4

4 bone-in pork chops (½ to ¾ inch thick;

about 8 ounces each)

1 teaspoon fennel seeds, lightly crushed

Kosher salt and freshly ground pepper

2 tablespoons unsalted butter

6 wide strips lemon zest (removed with a vegetable peeler),

plus 1 tablespoon juice

3 cloves garlic, smashed

2 sprigs rosemary

2 large leeks (white and light green parts only),

halved lengthwise and cut into 1- to 1½-inch pieces

1 bulb fennel, sliced ¼ to ½ inch thick, fronds chopped

1 cup apple cider

2 tablespoons extra-virgin olive oil

1. Season the pork chops on both sides with the fennel seeds and
   a few pinches each of salt and pepper. Set aside while you prepare
   the vegetables.


2. Melt the butter in a large wide pot or dutch oven over medium
   heat. Add the lemon zest strips, garlic and rosemary and cook,
   stirring, until the garlic is softened, 1 to 2 minutes. Stir in the
   leeks, sliced fennel, ½ teaspoon salt and a few grinds of pepper.
   Pour in the cider, cover and reduce the heat to medium low. Cook,
   stirring occasionally, until the leeks and fennel are tender but not
   browned, 15 to 20 minutes.


3. Meanwhile, heat the olive oil in a large skillet over medium-high
   heat. Working in two batches if necessary, add the pork chops and
   cook until well browned but still rosy near the bone, 4 to 5 minutes
   per side. Transfer to a plate and let rest 5 minutes.


4. Discard the rosemary from the leeks and stir in the lemon
   juice and ¼ cup fennel fronds; season with salt and pepper.
   Divide among plates and top with the pork. Drizzle with any
   accumulated juices from the pork plate and sprinkle with a few
   more fennel fronds.
   Per serving: Calories 540; Fat 32 g (Saturated 11 g); Cholesterol 124 mg;
   Sodium 545 mg; Carbohydrate 23 g; Fiber 4 g; Sugars 12 g; Protein 40 g

76 FOOD NETWORK MAGAZINE ●NOVEMBER 2020

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